- Prep Time:20 mins
- Cook Time:50 mins
Chicken & Mushroom Family Pie
+1 Edgell Peas
Chicken and mushroom goes together like bacon and egg and is just as delicious in a pie. The added Aussie peas give an extra flavour to the creamy filling, which is all encased in yummy golden pastry. Make individual pies and serve them up as finger food – they’re perfect for a party!
Original recipe by BIRDS EYE | 1.1.16
+1 1 CAN (420g) EDGELL GARDEN PEAS
- 1 tablespoon oil
- 1 cup frozen Birds Eye Chopped Onions
- 350g chicken thigh fillets, diced
- 20g butter
- 1 clove garlic, crushed
- 1 tablespoon plain flour
- 410g can Edgell Sliced Mushrooms in Butter Sauce
- ½ cup thickened cream
- 1 sheet frozen butter puff pastry, partially thawed
- 1 egg, lightly beaten, for glazing
Heat oil in a saucepan. Sauté frozen Birds Eye Chopped Onions and chicken until lightly browned and cooked through. Remove and set aside.
Melt butter in the saucepan, add garlic, flour and cook for 1 minute, stirring continuously. Gently stir in Edgell Sliced Mushrooms and cream. Return cooked onion and chicken to pan.
Remove from heat.
STIR THROUGH DRAINED EDGELL GARDEN PEAS AND SET ASIDE TO COOL FOR 15 MINUTES.
Spoon chicken mixture into a 25cm ovenproof dish or pie plate and place sheet of puff pastry on top. Trim with a sharp knife and press edges together. Make a decorative pattern on top and cut a 2cm slit in the middle of the pastry.
Brush with egg and bake in a preheated oven at 200°C for 35 minutes or until golden brown. Rest for 5 minutes before serving.
To make individual pies, cut large and smaller circles of extra pastry to line medium sized muffin tray, fill with chicken mixture, cover with smaller circle of pastry and bake on a classic setting (bottom element only) in the oven for 25 minutes. Makes 18 smaller pies.